Chicken curry with pilau rice & naan bread

Chicken and

NB: This recipe works well for either meat, vegetarian or a vegan version easily.

30g butter or vegan alternative
2 cloves garlic
1 small white onion
1 piece of ginger (approx. 2.5cm) (blend ginger, garlic and onion together with a little water to form a smooth puree)
25g coriander stalks
25g curry powder – to your taste (mild, medium, hot etc)
400g can of coconut milk
1 stock cube chicken or veggie stock
Salt and pepper to taste
500g diced chicken breast or meat substitute
Chopped fresh coriander leaves – optional
Juice of 1 lime or ½ lemon

Heat the butter or vegan alternative in the pan then add the onion, ginger and garlic puree, fry until the water has boiled off and the puree is cooked. Add the curry powder and cook until it is becomes aromatic but do not burn it!
Add the can of coconut milk and the stock cube; bring to the boil, season with the salt and pepper, then simmer gently 5 – 10 minutes to develop the flavours. Add the raw chicken or meat substitute.
Bring the curry to the boil then simmer until the chicken is cooked (around 10 minutes) and has achieved a core temperature of 75C OR the meat substitute has taken on the curry sauce and has achieved a core temperature of 75C.
When cooked, check the seasoning; add the lime or lemon juice and the chopped coriander. Serve with basmati rice, natural yoghurt and mango chutney.
As a rule, curries are best served at around 65 – 70C.

Blend ginger, garlic and onion together with a little water to form a smooth puree.

Fry puree until cooked. Add the curry powder and cook until aromatic.

Add coconut milk and stock cube and simmer. Add raw chicken or meat substitute and simmer until cooked.

Wash the rice until the water runs clear. Meanwhile, prep the onion, garlic and ginger
Heat the butter or vegan alternative in the pan then add the onion, ginger and garlic, fry until they become transparent. Add the rice and the Garam Masala and cook until it is becomes aromatic but do not burn it!
Add the stock, bring to the boil, cover with the tight fitting lid and place in the oven set at 185 C. Cook for 15 minutes.
Stir in the butter or vegan alternative and serve.

Prep the onion, garlic and ginger.

Fry in butter or vegan alternative until they become transparent.

Add the rice and the garam masala and cook until aromatic. Then, add the stock and bake in oven.

Add all the ingredients except the melted butter into the mixing bowl, mix on low speed for 5 minutes.
Remove the bowl from the mixer, cover with the tea towel and place in a warm place to prove; around 1 hour or until double in size.
Return the risen dough to the mixer and ‘knock back’ – mix on low speed for 2 minutes.
Roll the dough into a sausage then cut into four equal pieces.
Roll out into ‘Naan’-shaped breads around ½ cm thick; they are supposed to tear drop shaped! Place on the silicone-lined tray.
Prove for another 30 minutes or until double in size.
Use the pastry brush to give a liberal covering of melted butter.
Heat the frying pan until hot but not smoking; depending on the size of your pan, add 1 or 2 naans. Cook 2 minutes on one side, while it is cooking use the pastry brush to coat the other side with melted butter.
Flip over and cook the other side for 2 minutes.

Roll out into ‘Naan’-shaped breads around ½ cm thick.

Cook 2 minutes on each side.